This dish is creamy, tomato goodness! The meatiness of the tempeh adds great texture and the coconut gives it a delicious creamy base. Serve this up over rice or your choice of carb.

Tempeh Tikka Masala [Vegan, Gluten-Free]



  • 2-pounds tempeh
  • 1, 15-ounce can chickpeas
  • 2, 15-ounce cans diced tomatoes
  • 1, 15-ounce can light coconut milk
  • 6 cloves of garlic
  • 1 medium onion, minced
  • 2 thumb-sized pieces of ginger, minced
  • 3 teaspoons sweet curry powder
  • 2 teaspoons cumin
  • 1 teaspoon coriander powder
  • 1 teaspoon turmeric
  • 2 teaspoons ginger powder
  • 2 teaspoons each garlic, onion powder
  • 2 teaspoons cinnamon
  • 1/2 teaspoon cardamom powder
  • 1/2 teaspoon allspice
  • 1 teaspoon red pepper flakes
  • 1/2 teaspoon cracked black pepper
  • 1/2 teaspoon sea salt
  • Fresh basil or cilantro to serve


  1. Start your rice (or carb of choice).
  2. Start with the tempeh. If it's store-bought, boil it for about 15-inch stock.
  3. Then pan-fry in some canola oil on medium/high-heat: 5 minutes/side. Remove and drain on paper.
  4. Then get on to the sauce! Two cans of diced tomatoes go right into your food processor until well-pureed. Set them aside.
  5. Then get a hot skillet going (canola and sesame oil) and sauté your onions, garlic, and ginger until browned.
  6. Next add your tomatoes, coconut milk, and spices. Stir it all about, and get a low simmer on for a few minutes.
  7. Serve over that rice with some fresh greens. Feel free to add in broccoli or any vegetables you have on-hand during the process.